Baked Chicken Eggrolls

First new recipe post of the summer!

I am in love with this little asia restaurant here in town, and especially their eggrolls.

So, I decided to make my own.

Jamie was really worried they would turn out like the homemade ravioli. 

Lame.

I found a great baked recipe on allrecipes.com, which makes them much healthier.

Here is the recipe:

Ingredients

• 2 cups grated carrots
• 1 (14.5 ounce) can bean sprouts, drained
• 1/2 cup chopped water chestnuts
• 1/4 cup chopped green pepper
• 1/4 cup chopped green onions
• 1 garlic clove, minced
• 2 cups finely diced cooked chicken
• 4 teaspoons cornstarch
• 1 tablespoon water
• 1 tablespoon light soy sauce
• 1 teaspoon vegetable oil
• 1 teaspoon brown sugar
• 1 pinch cayenne pepper
• 16 egg roll wrappers*

Directions

1. Coat a large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through.
2. In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425 degrees F for 10-15 minutes or until lightly browned.

Here are my ingredients.

There were a lot.

The first thing I had to do was make the chicken.

 I went back and forth on how to cook it, but in the end I just decided to throw it in a skillet.

While that cooked, I put the rest of the filling together. 

I decided to half the recipe, which I never do when I make a recipe for the first time.

But, I didn't know what the heck we were going to do with 16 eggrolls.

And i was still freaked out, because the above picture is 1/2 of the recipe.

Yeah. It was a lot.

After I added the chicken, I started the sauce. 

The first ingredient was cornstarch.

Can I just take a moment to say that I hate cornstarch?

Every time I cook with it, it messes up.

Every time.

So, I was nervous about using it again.

But, somehow, miraculously, it worked out, and blended fine.

Once I added this to my filling,

 It was time to start the rolling.

I had to use the back of the eggroll package to figure out how to do it right, but once i got it, it was really easy.

And here they are on the pan!

I'm SO happy I only made half.

I ended up having 12 eggrolls. 

I would have had way too many if I had made the whole batch.

They looked great after I baked them!

I took them to Jamie at work, and we had a dinner date.

hahaha, he loved them. He ate 3!

It was really nice to get to have dinner with him.

But, I had an ugly little surprise waiting for me when I got home.

My dog decided to get into the trash, and spread it all over the floor.

I was not happy. At all.

But, how can you stay mad at this face?

hahaha, love her.

So, while they were a lot of work, the eggrolls were a huge success, which is nice to have in my life right now. 

♥